Harmonic Hospitality Group is looking to hire a Bar Manager for the Roxxy concept located on Iowa City’s Ped Mall. Roxxy is all about the 80s, 90s, and early 2000s, from music, to decor, to themed food & drinks! See more at www.roxxybar.com
Reports to: Executive General Manager
Summary of Position
Assist with the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Be a professional, compassionate, and empathetic leader of the restaurant’s team members! Comfortable being behind the bar in a high volume setting, and allowed to earn tips on top of base salary compensation.

Duties & Responsibilities:

• Be a torchbearer of the restaurant and company’s culture, always striving to make tomorrow a better day than today for team members and our guests!
• Be a teacher, leader, trainer, and counselor to the hourly supervisors, and position trainers of the unit. Continually strive to develop your staff in all areas of managerial, leadership, and professional development.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and beverages are consistently prepared and served according to the established recipes, portioning, cooking, and serving standards.
• Fill in where needed anywhere in operation to ensure guest service standards and efficient operations.
• Achieve established objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.
• Make employment and termination decisions, including interviewing, hiring, evaluating, and counseling personnel from every department as appropriate.
• Have a moderate understanding of all unit-level policies, procedures, standards, specifications, guidelines, HR protocols, and training programs.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures as outlined in the employee handbook.
• Schedule labor as required for assigned department(s), and as directed by the GM for anticipated business activity. Ensure that all positions in your departmental oversight are staffed when and as needed and labor cost and efficiency objectives are met.
• Control cash and cash equivalents by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prepare and complete all assigned administrative duties, including but not limited to using our Restaurant365 platform and paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Ensure that all equipment in the unit is kept clean and in excellent working condition through personal inspection and by following the unit’s preventative maintenance programs.
• Ensure that all food, beverage, small wares, supplies, and equipment are received in the correct unit count and condition and that deliveries are performed per company receiving policies and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Develop, plan, and carry out restaurant marketing, advertising, promotional activities, and campaigns as assigned by and in coordination with the unit General Manager.
• Manage, execute, and maintain the music and entertainment as per the concept’s programming and direction by the General Manager.
• Assist in the planning, development, and execution of all social media marketing and related initiatives as assigned and/or directed by the unit General Manager.
• Oversee the training of all unit personnel in the safe operation of equipment and potentially dangerous utensils.
• Responsible for training and oversight of all personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for the bar, dining room, restrooms, exterior, kitchen, storage areas, walls, hoods, other equipment, and food and product storage areas. Work with the management team to ensure compliance.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in lifting and carrying objects and handling hazardous materials per MSDS worksheet guidelines.
• Obtain a TIPS or similar certification (as approved by the VPO) within 30 days of joining the team.
• Be manager-level ServSafe certified (if not already) within 60 days of joining the team.

Qualifications

• A minimum of 2 years of experience in varied full-service restaurant/bar management positions.
• At least six months of experience in a similar capacity.
• At least 1 year of experience in a moderate to high volume bartending position in the past 2 years.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Be able to work in a standing position for extended periods (up to 5 hours).
• Be able to reach, bend, stoop, and lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.

Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Education:

• High school or equivalent (Preferred)

Experience:

• Bartending: 2 years (Required)
• Restaurant management: 2 years (Preferred)

License/Certification:

• Driver’s License (Preferred)
• ServSafe (Preferred)

Location:

• Iowa City, IA 52240 (Preferred)

Shift availability:

• Night Shift (Required)

Ability to Commute:

• Iowa City, IA 52240 (Required)

Work Location: In perso

• Be a torchbearer of the restaurant and company’s culture, always striving to make tomorrow a better day than today for team members and our guests!
• Be a teacher, leader, trainer, and counselor to the hourly supervisors, and position trainers of the unit. Continually strive to develop your staff in all areas of managerial, leadership, and professional development.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and beverages are consistently prepared and served according to the established recipes, portioning, cooking, and serving standards.
• Fill in where needed anywhere in operation to ensure guest service standards and efficient operations.
• Achieve established objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.
• Make employment and termination decisions, including interviewing, hiring, evaluating, and counseling personnel from every department as appropriate.
• Have a moderate understanding of all unit-level policies, procedures, standards, specifications, guidelines, HR protocols, and training programs.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures as outlined in the employee handbook.
• Schedule labor as required for assigned department(s), and as directed by the GM for anticipated business activity. Ensure that all positions in your departmental oversight are staffed when and as needed and labor cost and efficiency objectives are met.
• Control cash and cash equivalents by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prepare and complete all assigned administrative duties, including but not limited to using our Restaurant365 platform and paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Ensure that all equipment in the unit is kept clean and in excellent working condition through personal inspection and by following the unit’s preventative maintenance programs.
• Ensure that all food, beverage, small wares, supplies, and equipment are received in the correct unit count and condition and that deliveries are performed per company receiving policies and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Develop, plan, and carry out restaurant marketing, advertising, promotional activities, and campaigns as assigned by and in coordination with the unit General Manager.
• Manage, execute, and maintain the music and entertainment as per the concept’s programming and direction by the General Manager.
• Assist in the planning, development, and execution of all social media marketing and related initiatives as assigned and/or directed by the unit General Manager.
• Oversee the training of all unit personnel in the safe operation of equipment and potentially dangerous utensils.
• Responsible for training and oversight of all personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for the bar, dining room, restrooms, exterior, kitchen, storage areas, walls, hoods, other equipment, and food and product storage areas. Work with the management team to ensure compliance.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in lifting and carrying objects and handling hazardous materials per MSDS worksheet guidelines.
• Obtain a TIPS or similar certification (as approved by the VPO) within 30 days of joining the team.
• Be manager-level ServSafe certified (if not already) within 60 days of joining the team